Preparation

Make biscuits:
Preheat oven to 425°F.

Stir together sour cream and water until smooth. Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps. Add Cheddar and toss, then stir in thinned sour cream with a fork until just combined.

Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Transfer biscuits to a rack to cool slightly.

Make hash while biscuits bake:
Peel potatoes and cut into 1/3-inch dice. Cook in a pot of boiling salted water until just tender, 8 to 10 minutes, then drain in a colander.

While potatoes are boiling, cook onions in butter in a deep 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add bell peppers and cook, stirring, until crisp-tender, about 5 minutes.

Add corned beef, potatoes, salt, and pepper and cook over high heat, stirring occasionally, until hash is browned and crisp, about 15 minutes. Stir in parsley.

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Recent Review

Had this for breakfast last weekend, and enjoyed the parts separately, but wondered about including them together. Hash AND biscuits? Seemed like a lot of starch. I wanted the hash (which was delicious) with fried eggs and the tomatillo salsa on top, and I loved that. The shortcakes were good on their own, although a bit on the salty side. They were lovely with a sliced tomato on top. Made a sandwich out of leftovers with tomato, lettuce and more melted cheese for lunch the next day. Yum!